This one can serve as either a supper or a breakfast or lunch on a slow day.
At Home:
| | Ingredients | Metric | Standard |
| 4 | Whole eggs | | |
| | Vegetable Oil | 35 ml | 2 Tbsp |
| 2 | Cans Creamed Corn | | |
| | Cornmeal | 80 ml | 1/3 cup |
| 1 | Onion, finely diced | | |
| | Flour (Whole Wheat Recommended) | 80 ml | 1/3 cup |
| 1 | Green Pepper, diced | | |
| | Baking Soda | 3 ml | 1/2 tsp |
| | Salt | 3 ml | 1/2 tsp |
| | Pinch cayenne pepper | 1 ml | 1/8 tsp |
| | Parmesan Cheese, grated | 125 ml | 1/2 cup |
Instructions:
- Preheat oven to 350o F.
- Grease a 9" x 13" glass cake pan or casserole
- In one bowl, mix all dry ingredients.
- In a large bowl, beat eggs, then add corn and oil.
- Add dry ingredients, onion and green pepper to the egg mixture and beat.
- Pour the mixture into the casserole dish.
- Back for 45 minutes or until a toothpick inserted in the middle of the dish comes out clean/dry.
- Crumble and spread over dehydrator trays (for dehydrator) or pammed cookie sheets (for oven drying), taking extra care to keep the mixture thin to speed up drying.
- Serves 4.
- Click here for more information on drying meals.
In Camp:
